Mediterranean Topped Grilled Chicken

• Meat

  • 4 (6 oz each uncooked boneless, skinless chicken breasts, boneless skinless

• Produce

  • 3 tbsp Basil, fresh leaves
  • 1/8 tsp Basil, dried
  • 1/2 cup Cucumbers
  • 2 Garlic cloves
  • 1/8 tsp Garlic powder
  • 1/2 cup Grape tomatoes
  • 1/8 tsp Onion powder
  • 1 tsp Oregano, fresh leaves
  • 1/8 tsp Oregano, dried
  • 3 slices Red onion

• Condiments

  • 12 Kalamata olives, pitted
  • 1 tbsp Lemon juice

• Baking & Spices

  • 5/8 tsp Black pepper
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 2 oz Feta cheese

• Other

  • 2 teaspoons Nakano Original Seasoned Rice Vinegar

Found on emilybites.com

Ingredients

• ½ cup olive oil
• 1/3 cup Nakano Original Seasoned Rice Vinegar
• 2 garlic cloves, minced
• 2 slices red onion
• ½ teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped or torn fresh basil leaves, rubbed between your fingers to activate flavor
• 1 teaspoon fresh oregano leaves, rubbed between your fingers to activate flavor
• 4 (6 oz each) uncooked boneless, skinless chicken breasts – 1 ½ lbs total
• 1 ½ teaspoons olive oil
• 2 teaspoons Nakano Original Seasoned Rice Vinegar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• ½ cup chopped grape tomatoes (I cut mine in half on the bias)
• ½ cup chopped cucumbers
• 12 pitted kalamata olives, cut in half
• 1 tablespoon sliced or chopped fresh basil leaves
• 1 thin slice red onion, chopped
• 2 oz crumbled feta cheese

Directions

• Combine all of the marinade ingredients in a gallon Ziploc bag (if you’d like you can place them all in a blender first to help bring out the flavors). Add the chicken to the bag and seal. Use your hands to massage the chicken through the bag and make sure the breasts are evenly coated with marinade. Place the bag in your refrigerator and allow the chicken to marinate for 6-10 hours, turning the bag once or twice to make sure the chicken is evenly coated by the marinade. Pre-heat your grill until hot (ours was set at a medium temperature). Remove the breasts from the marinade and sprinkle with a bit of salt to taste. Transfer the chicken breasts to the hot grill. Cook through, flipping as needed. Ours took 10-15 minutes to cook, but depending on your grill, cooking times may vary. For the topping, combine the olive oil, rice vinegar, garlic powder, onion powder, dried basil, dried oregano, salt and black pepper and stir together until well combined. Add the tomatoes, cucumbers, olives, fresh basil, red onion and feta cheese and stir until well coated. When the chicken breasts are finished cooking, divide the topping evenly over the breasts and serve.